In medium bowl, mash the bananas with a fork, add the remaining wet ingredients and the beaten eggs.

In the large bowl, Mix the dry ingredients.Hint: use a whisk and stir to incorporate all the dry ingredients; this will mix them very well, with very little work and no powder spilling and becoming airborne.

Pour the wet, into the dry and mix, just until moistened.

Now, allow the batter to sit, while you get your frying pan or griddle out and get it heated up.The heavier the pan, the better the heat for making pancakes.Choose a cast iron skillet, or a heavy bottom pan.Using a heavy pan the heat of the pan itself will not change as much when you pour the batter, and it will recover more quickly if it’s got a nice heavy bottom.It will also even out the heat from your burner making a nice even heat at every point on your pancake.

Now that the pan is hot, go back and check your batter.At this point your batter will have thickened some, it may have thickened up too much to easily pour from the ladle, you can add a couple tablespoons of milk (cow, soy, rice) or water or juice to thin it just a bit but be careful to not add too much.

Pour small pancakes.The average (not large) ladle will make about 3 small cakes.Allow them to sit on the griddle for about 4-5 minutes.You should see some bubbles on the top (in the batter, at the edge) and it will begin to look a little dry in places.Lift up one edge of a cake, just bit to check your progress.If the cake is browning nicely, flip them over, once!Allow it to finish cooking, this should only take a minute or so longer.Do not flip over again, the flipping will only cause you to, lose more moisture from your wonderful creation, and will steam thru the nice surface/crust you have created on that first side.

I think these and all pancakes are best served immediately and not stacked Jjust arrange them nicely on the plate.

The Cooking Corner

Small in size, big in results

Welcome to my Corn Free Cooking Blog!

Hi!My name is Joey, I am a member of the Delphi Avoiding Corn List.I enjoy cooking. I enjoy learning how to best prepare foods, feeding other folks really good food and of course, testing the final product myself. I enjoy cookbooks. I read cookbooks like a book lover reads a novel. I also enjoy a good culinary challenge.

My recently diagnosed corn allergy has changed my cooking habits and my food choices. My family has been very supportive while I have undergone this diet overhaul. I have learned a few new tricks in the kitchen and, I am working diligently to learn more. I hope to share lots of this with you.

My husband does not tolerate dairy so, some of these recipes will be dairy free, but not all of them. I will mark them near the top (next to the title) when they are dairy free or can easily be modified.

I hope to help folks who may not be, real experienced, scratch cooks, learn how best to do things in a way that gives them a good dining experience and, do it in the easiest way. There is still a lot I do not know, I continue to study and I am learning new things in the kitchen all the time. I will be sharing as I go along in my own lessons.

I hope you find this blog helpful in your quest to avoid corn. Please feel free to post comments and questions here. I will be checking in regularly.I can also always be found at the Delphi Avoiding Corn List.

I set this page up so that there would be a more permanent and easily accessed place to find the recipes and instructions that I have posted to the list.I now hope to put most of my recipes and instructions and various food information here.

I know how scary a new corn allergy diagnosis can be. If you are new to corn allergy, I hope to help you enjoy food again.

Joey

Good Food

Yummy Earth Organic Lollipops, The Best Lollipops on the Planet! www.YummyEarth.com